Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Recipes
Chocolate Beet Coconut Cake with Chocolate Icing
Beets make this a dense, moist, and deliciously funky cake
Yield: Serves 16Ingredients
Cake: - 4 egg whites - Good pinch salt - 1 1/2 cups sugar - 4 egg yolks - 1 cup vegetable oil - 3 cups natural canned beets, drained, juice reserved, mashed with a potato masher - 2 cups Osem Matza Cake Meal - 1 tablespoon baking powder - 1 cup juice from the canned beets (add a little water to complete 1 cup if necessary) - 1 cup cocoa powder - 1 1/2 cups unsweetened grated coconut, packed
Icing: - 1 cup real semisweet chocolate chips - 1 tablespoon oil
Instructions
- Preheat the oven to 350°F.
- Make the cake: With an electric mixer, whip the egg whites and salt at high speed until soft peaks form. Add the sugar gradually and whip until stiff.
- Switch to low speed and, allowing only enough time to combine the ingredients, beat in one ingredient at a time for just a few seconds—the yolks, then the oil, etc., until all ingredients are incorporated.
- Pour the batter into a greased tube pan or a 10-inch round pan or 11-by-14-inch pan, and bake for 1 hour or until the point of a knife inserted in the center comes out clean.
- Make the icing: Melt the chocolate chips with the oil on a very low flame until melted (microwave OK).
- Drizzle slowly and steadily over the cake until the whole top of the cake is covered. Let the cake cool.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!